By signing up for this email, you are agreeing to news, offers, and information from Encyclopaedia Britannica. It goes well with soups and stews. It is made from napa cabbage which is widely known as Chinese cabbage in Malaysia. Chives go into this classic Gyeongsang Province kimchi. Kimchi is South Korea’s national dish! There are hundreds of kimchi varieties throughout Korea, and the most popular ones are baechu-kimchi, meaning simply cabbage kimchi, kkakdugi - radish kimchi, and cucumber kimchi. Next time you see a UFO (Unidentified Fermented Object), pull out this article to see what it is. Credits: Pixabay. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. The chilled but spicy broth is a favorite in the summer months. All, however, are fermented, complex in flavor, healthy, and quintessentially Korean. This Kimchi isn’t red! Kimchi can be made with many different kinds of vegetables and can also include fish or meat. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. 10 Tip Have we left you pickled pink? If you’ve always loved pickled cucumbers and for some reason dreamed of the day when science would invent a stuffed pickle, dream no more. Aside from the great taste, the green onions here can rid fish of … Baechu kimchi: Cabbage Kimchi This is the one that you can just refer to as “kimchi” and everyone will know what you mean. Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Buchu kimchi It is ready to eat in a few days and keeps only a week or two. David, perhaps you know – are any of these kimchi varieties vegan-friendly? Don’t fall for it! Korean temple kimchi is made without the osinchae but uses plenty of red pepper. As baekkimchi doesn’t use a single red pepper flake, it’s palatable for kids, the elderly, patients with stomach problems, and even grouchy foreign barbarians. Small Kirby (pickling) or Korean cucumbers are sliced in quarters lengthwise, keeping one end intact, and the resulting pocket is stuffed with finely chopped vegetables like carrot, onion, sometimes radish, ginger, and garlic. If baechu kimchi is the spicy devil on your shoulder, urging you on to culinary thrills, white kimchi is the angel sitting on your other shoulder. We’ve combed through the kimchi catalogue to find seven less common, but still highly delicious, varieties. There are many different types and Koreans typically eat kimchi in every meal. The two versions Myung Ja Cho makes for Han Oak are a baechu kimchi… Cucumbers, wild leeks, Indian mustard leaf, and bamboo shoots found their way into kimchi pots. A very special preparation that came originally from Gaeseong (now in North Korea) and was often served to Korea’s royalty during the Goryeo dynasty (935 to 1392), it contains fish, jujubes, oysters or shrimp, mushrooms, chestnuts, pine nuts, mustard leaf, radish, pear, green onion, watercress…all wrapped in whole wilted cabbage leaves and rolled up into a ball. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. The radishes are dunked into a flour porridge with red pepper flakes, garlic, and other ingredients and then put in the fridge to pickle. It’s like a food and a beverage all in one. One of the freshest and prettiest types of kimchi in town looks something like a pink-tinged vegetable soup or punch. Kkakdugi is made of cubed Korean radish (mu)—the large bulbous kind, white with one green end, found in Asian grocery stores. Speaking of watery kimchi, let’s talk dongchimi (“winter kimchi”; dongchi is a Korean term for the winter solstice). Napa kimchi, the most regular type of Korean kimchi. The secret to make your napa kimchi a little bit sweet is to put in some shredded pear. Since it’s easy to make, this is a good choice for budding kimchi cooks to start out with. Kimchi is also a main ingredient in many other Korean dishes. 2. Kimchi (김치) is a Korean dish traditionally made of fermented vegetables. Never! Commentdocument.getElementById("comment").setAttribute( "id", "ab89f9222dd909ad25ff4149f0d5afec" );document.getElementById("i623cc22fd").setAttribute( "id", "comment" ); We'll keep you updated on where to go, what to do, and how to have fun in Korea! Nothing beats the combination of crunchiness and juicyness, salty and slightly sweet, fresh and fermented, spicy and red nappa cabbage! Most people who are new to Korean food think of kimchi as the red, spicy, garlic-laden fermented cabbage dish that usually accompanies the main courses in Korean restaurant meals or that is served in kimchi jjigae (stew), kimchi pancakes, and kimchi fried rice. Kimchi, the national food of South Korea, is a spicy pickled vegetable dish. Popular variants include kkakdugi (깍두기), a kimchi made with cubed radishes, and oh-ee so-bae-gi (오이소배기), a stuffed cucumber kimchi. I’ve been told some kimchi’s have 젓갈, salted shrimp / anchovies. Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. Back to the song of fire and spice. I've read that there are over 100 types of kimchi in Korea, kimchi's country of origin. However, you may be surprised to know that cabbage Kimchi is only one of 187 types of Kimchi in this country. As far as I know, all kimchi is normally made with 젓갈/fish sauce of some sort, meaning it’s not acceptable for orthodox vegans. These are 3 types of kimchi: nappa, daikon and chives. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. The leaves, which taste sharp and pungent, are mixed with pickled anchovy sauce, red pepper, garlic, onion, and ginger, giving it a strong and distinctive flavor. It’s made by a similar process but uses milder ingredients—no hot pepper flakes. Kkaennip (깻잎) kimchi features layers of perilla leaves marinated in soy sauce and other spices. not a bad post but you do realize that you’ve barely scratched the surface on all the different types of kimchi out there right? Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. Oi sobagi (“stuffed cucumber”) is a refreshing, crisp, and spicy variation on the general kimchi theme. This is the kimchi that proves wrong the assumption that they’re all red and spicy. Here’s something a little different: kimchi made from dark green Korean mustard (gat) leaves and stems. Nabak kimchi, often called mul (water) kimchi, is only minimally spicy. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. The types of vegetables used in kimchi diversified during the Koryeo Dynasty. Kimchi is usually very strong for non-Koreans. It is a staple of Korean food. It’s made with the by-now-familiar mix of hot pepper flakes, ginger, garlic, and green onion. It’s briefly dipped in salt and sometimes drizzled with soy sauce instead. Snack on this one with a bowl of makgeolli. Nabak Kimchi used red pepper powder in the broth while Dong-Chi-Mi doesn’t. For more, refer to the banchan (side dish) article for info on Napa cabbage kimchi and chonggak kimchi. Stay up to date on all of Korea's best activities, food, entertainment, shopping, fashion, culture, and travel. Types of Kimchi Regions, temperatures and other environmental conditions have led to the creation of more than 100 different types of kimchi. Making this was…interesting…because I know this is a daily part of Korean life and it would be good info, but….I don’t like kimchi. In all, I'm told there are nearly 200 varieties of kimchi available in Korea. You should figure out what kind of kimchi you want to eat and see if it is adaptable. The Ki… It’s left to ferment for three to four days and is then ready to serve, but, like most kimchis, it keeps much longer than that. 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